In the Deep South of Burgundy lies Beaujolais, a region interwoven with a sole red grape, Gamay. Bureaucratically part of its pinot dominant northern big brother, but historically seen as a world away from Côte-d’Or culture. Once slighted as bumpkins only capable of making simple chilled thirst slakers for peasants, all this has changed. The shame of frivolous nouveau is no longer the only story told. This beautiful, soulful region continues to win fans as its talented, driven makers dig ever deeper. They can be proud of their exuberant wines crafted with charming energy, depth and quality.
For this is a wine and region synonymous with bistro culture, and nearby Lyon is the beating heart of this culinary style. The convivial, underdog country cousins now make such life-affirming wines, that even some of Burgundy’s big guys are muscling in. For good reason too. The best northern hills of the ten peak cru classifications are ancient granite, sand and volcanic soils, littered with old, bush vines. These are joyful, fragrant, sumptuous wines. Silken textured, chewy with black cherry fruit and dark spice. You’ll find these flavours in the best from Morgon, Fleurie and Côte de Brouilly cru wines. The best value comes from Beaujolais and Beaujolais Village. Moreish, chilled bottles polished off in a flash.
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